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Old 02-24-2013, 01:59 AM   #611
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Figured it out. Needed waaaay more wort to get it to floa
t. It was damn near 1 though

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Old 02-24-2013, 09:05 PM   #612
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Here's my finished product. Turned out pretty well...the wife likes it and overall it's been praised by friends and family. My opinion...it's good, but not my favorite.

I got my color to where it looks reddish by adding juice of three more blood oranges at bottling. I think it, however, may have affected carbonation. The carb is OK, just a little light.

Regardless, good experience. Definitely something new and different.

image-2745907057.jpg  
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Old 02-26-2013, 06:28 AM   #613
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I cannot wait to brew this recipe this week. I have just spent about 2.5 hrs reading through this entire thread and have picked up some outstanding tips! This will be only my third batch that I have done. I have been trolling this site for about 6 weeks and have learned a plethora of knowledge from the people on here! Thanks to you all! This is going to be a life long hobby of mine I can already tell!!

So I am going to use 8 blood oranges to add that "extra" orange kick.

Zest all 8, add half of the zest at 10 minutes left of boil and the other half after 7 days of fermentation. The "tea" and half of the orange meat will be added with the wort in primary. The rest of the orange meat will be added with the rest of the zest after 7 days of fermentation.

I will follow the LME adjunct but split it up and add half at 15 minutes left in boil.

Hops will be according to recipe.

Prime with 5.25 oz of corn sugar to give it about 3 vol of CO2

Sound decent?

I cannot say the last time I have been so stoked about something!!!! This homebrewing bug has bitten me HARD!

Thanks again to everyone on this great forum AND

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Old 03-03-2013, 04:02 PM   #614
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Brewing this one today, using my slight modification of more blood red oranges (10) and a bit more fermentables as I am shooting for an OG of around 1.072 (using brown sugar again) and my favorite Bavarian wheat yeast - Weihenstephan Weizen - as I have had excellent success with it in the past. This will be an awesome early spring brew~!

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Old 03-03-2013, 04:41 PM   #615
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I'm also setting up to brew this one today.

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Old 03-03-2013, 05:25 PM   #616
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here is a pic of the Blood Oranges ready to put into the tea; used a high end peeler to zest, 10 small ones that were a bit over ripe (thank you Safeway).

Edit: OG 1.064, pitched at 70 and will try to keep the temperature close to 60 degrees, as I want to minimize the banana esters and thus allow the blood orange to come through. Good stuff!

blood.jpg  
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Old 03-04-2013, 04:19 AM   #617
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I just bottled this beast up last night. I'm excited to try it out in two weeks! I got a lot of bubblegum aroma from it, not much orange. I would probably do an extra four oranges after the first 7 days of primary. We shall see how it turns out. I'll let y'all know!

BTW, thanks for all the info on this thread. It was really informative.

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Old 03-04-2013, 04:26 PM   #618
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Finished up yesterday and everything went well. Hit an OG of 1.050. Here are a few pics I snapped with my phone.

image.jpg   image-1-.jpg   image-2-.jpg   image-3-.jpg  
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Old 03-12-2013, 01:48 AM   #619
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Just pulled a sample after 8 days to check gravity and take a look at the mush bag. 1.010 is the reading ! Nice bold 7.2% abv with more of a tangerine/banana flavor and no cloves or bubblegum. Going to let it go another week and then bottle or keg.

Quick rundown on this iteration:

7 lbs liquid wheat extract
1 lb Weyerman pale wheat
1 lb Briess Dark Munich
1 lb light brown sugar
10 small blood red oranges
1 oz US Saaz @ 60
.5 oz Hallertau @30
.5 oz Hallertau @10
1 tsp Irish Moss @ 10 (yes, I like a bit clearer hefe than tradition calls for)
Wyeast 3068, no starter
Ferment @ 60-62

OG 1.064

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Old 03-15-2013, 08:07 AM   #620
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So I am a noob, and this is my first (non-kit) brew. My gravity reading was 1.019 a couple days ago when I put the beer into a secondary to remove the hops. OG was 1.052. How long should I wait before I check it with the hydrometer to see if it's at the targeted final and how long should I let it sit at/near the FG before bottling?

@TheWeeb I think I am going to use your recipe for the next batch of this stuff... i prefer a stronger abv. How much priming sugar are you using? I've read through some posts saying they used the 5oz for 5 gal, but the calculators call for a higher carbonation level with upwards of 8-9oz of priming sugar. My biggest concern is exploding bottles (22oz'ers). Suggestions?

Thanks.

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